Set your oven to 100c. Put a sheet of baking paper on a large baking tray.

Drain the chickpeas over a large jug or bowl. Measure 6 tablespoons of the aquafaba.

Put this into your mixer, whisk on the highest setting until you reach the hard peak stage. This is when the mixture can form a peak when you put in a spoon and take it out.

Now add the caster sugar a spoonful at a time whilst the mixer is on. Repeat this with the icing sugar. Ensure that all of the AF is mixed in well with the sugar, you may need to scrape down the sides for this.

Put the mixture into a piping bad or a sandwich bag. Cut off the tip and pipe onto the baking paper into mini meringues.

Bake for around 1 hour until they have firmed up. They do not need to be completely hard as they will harden once they cool.

For the jam -

5T frozen raspberries, defrosted

2t chia seeds

Once the raspberries have defrosted they will have made a lot of juice. This is why I use frozen rather than fresh. Frozen are also cheaper and available year-round.

In a small bowl mix the raspberries with the chia seeds and store in the fridge. After a couple of hours it will have thickened.

You can use this with your meringues and sandwich them as I have done in the picture.

You can also use this as you would a store-bought jam, on toast, crumpets, muffins etc. It will keep in an airtight container in the fridge for around 4 days. If you prefer a sweeter jam add a little stevia or rice syrup.